You’ll want to make these crisps the day of your party and keep them away from moisture so that they stay crispy. We made ours the night before. It was a rainy day and we had the windows open, so they got a little soft. If this happens to you, just pop them back into the oven to crisp up!

We cut the potatoes in half and then sliced them into rounds on our mandoline. We’ve tested a lot of them and this one is our favorite. It keeps the rounds at a uniform thickness. Be careful to use the guard, especially when you get to the end of the potato. The blade on this thing is sharp! Gently toss the slices with a drizzle of olive oil and some salt and pepper in a bowl or on a baking sheet. Be careful not to crack them. If you don’t have time to make fresh sweet potato crisps, you could also use these instead and serve dishes of the creme fraiche, cranberries, and chives. These sweet potato crisps would also be delicious dipped in french onion dip or hummus.

Use a mandoline or utility knife to cut thin pieces of sweet potato rounds. Toss them gently with olive oil, salt, and pepper. Put a silpat on a baking sheet, then lay the rounds out evenly. Cook the rounds at 275F for 90 minutes. Turn the rounds and cook for 60-90 more minutes until crisp. Be sure to check periodically to make sure the rounds are not getting too brown.

In a sauce pan heat the cranberries, sugar, orange juice and zest until the berries pop, then simmer for 10 minutes longer. Let the sauce cool and thicken.

Mix the creme fraiche with the chives, reserving some chives for garnish.

Build each round by starting with a sweet potato crisp, adding the chive creme fraiche, and the cranberries, and finally top with fresh chives.